April 29, 2008

Roasty Toasty Coconut Curry Cauliflower

Indian curry dishes with cauliflower are a favorite of mine, but sometimes their saucy goodness isn't what I'm looking for. After my Aunt Barbie shared the Weight Watcher recipe for roasted cauliflower poppers I've tried it with a lot of different spices. This same aunt also has been generously gifting me with some amazing Penzey's Spices and one just happened to be their Maharajah Curry Powder. This coconut curry combination isn't as low calorie as the WW version but it tastes awesome! The curry spices give off their fragrant aroma and the coconut gets crisp and sweeter when toasted on the outside of the cauliflower. If you need some justification for the coconut just think of the added fiber and possible health effects from the lauric acid.

I've included an image to show you that I only whipped the egg white to a light froth before using it to coat the cauliflower. You don't need to beat them more than 30 seconds or so. The coconut oil I used in this recipe because I have it on hand and I think it improves the taste. Feel free to substitute any neutral oil or even oil spray to coat the baking sheet. The final change you may need to make is that if you can't find finely shredded unsweetened coconut you can take any unsweetened desiccated (dried) coconut flakes and make them finer in a food processor or even a blender. Enjoy the recipe!

Roasty Toasty Coconut Curry Cauliflower

This cauliflower is an easy, tasty, crunchy treat. The curry spices give off their fragrant aroma and the coconut gets crisp and sweeter when toasted on the outside of the cauliflower.

-Preheat oven to 400 degrees Fahrenheit.
-Pull apart or chop cauliflower into 1 inch pieces (about the size of a large grape).
-Grease a baking sheet with the coconut oil (Optional: line the sheet with foil or parchment paper)
-Mix together the coconut flakes, curry powder, salt, and cayenne. You can do this in a bowl or an easier way is to use a gallon sized zip-top bag.
-Beat the egg white in a medium bowl just until frothy (~30 seconds).
-Toss the cauliflower in the egg white until evenly coated. Place the egg white coated cauliflower in the bag or bowl with the coconut and spices. Toss again until the cauliflower is coated.
-Empty the bag or bowl onto the greased baking sheet. Gently, to not dislodge too much coconut, spread the cauliflower into a single layer.
-Roast for 15 minutes. Gently turn the cauliflower again leaving it in a single layer. Roast an additional 10 minutes. Check for doneness.
-Remove and eat. Some of the spiced coconut will have fallen off and formed toasty clumps, serve these as a garnish on top.